C07 : Mixed Fruit and Blueberry Muffins

To store mixed fruit and blueberry muffins, allow them to cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them; just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag.

Yes, you can make several substitutions in the mixed fruit and blueberry muffins recipe. For a healthier option, you can replace some of the cake flour with whole wheat flour. If you're looking to reduce sugar, consider using a sugar substitute or applesauce. Additionally, if you don't have blueberries, you can use other berries like raspberries or chopped strawberries.

The original mixed fruit and blueberry muffins recipe contains eggs and milk, making it unsuitable for a vegan diet. However, you can easily adapt it by using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and plant-based milk, such as almond or oat milk, along with a vegan butter substitute.

Mixed fruit and blueberry muffins pair wonderfully with a variety of beverages. They go well with a hot cup of coffee or tea for breakfast or brunch. You can also serve them with a dollop of yogurt or a spread of cream cheese for added flavor. For a more indulgent treat, consider pairing them with a scoop of vanilla ice cream.

To check if your mixed fruit and blueberry muffins are done baking, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs attached, they are ready. The muffins should also be golden brown on top and spring back when lightly pressed. Baking time may vary, so keep an eye on them after the 20-minute mark.